Sharing our favorite beach vacation over at 100 Layer Cakelet today... updated work here and still loving this playlist. More soon...
I hope you’re having a lovely summer friends. As things do... it feels as if it's gone much too quickly. Last month my oldest daughter and I took a few days together to drive up further into the mountains. It was an exceptionally rainy few days - much like our entire summer has been - but there was a quiet magic that surrounded us. Clouds clung to the mountains in a soft embrace and the beauty of it all helped us detach from how wet we were. But really, it was coming "home" to a hot bath in our beautiful little cabin at The Mast Farm Inn that strengthened our resolve to get out and explore regardless of how the skies performed. The Mast Farm Inn - a family owned homestead dating back to 1810 nestled in the gorgeous Valle Crucis, is just down the road from the original Mast General store that opened in 1883. Adie and I stayed in the Blacksmith's Shop - a cozy one bedroom cottage with a loft (we soaked in the tub at night up in the loft and watched Some Like It Hot while listening to rain beat gently on the windows - so perfect). Situated on a quiet pond and close to the main farmhouse where a farm to table breakfast was served each morning, we felt cared for as if we were family. It was one of the most wonderful stays I've experienced.
The other highlight of
the trip was our stop over in both Penland and Spruce Pine on our way home.
Penland is a renowned School of Crafts hidden among the peaks of Western North
Carolina. Two friends attend and teach there regularly and told me it was a can’t
miss when in the area. We wandered the student gallery and grounds with an iced
latte from the campus coffee house - and it is now on the top of my wish list -
I would love to take a metal class there next summer.
Spruce Pine is a lovely little mountain town with one of the most coveted dining experiences in the entire state. Knife & Fork was all that I was hoping for a more. I had a very simple trout sandwich with roast potatoes for lunch - but I have to say it was one of the most incredible things I've ever eaten. And the old school rock and gem shop around the corner was the proverbial icing on my cake. Full of specimens from the surrounding mountains and further afield, dream catchers, antlers, skins and quirky antiques - I found my happy place.
Some other things I'm loving this summer:
// I'm taking appointments for portrait clients again... details are here.
// Offering 50% off GEM and STONE prints until midnight tonight - more info here.
// With so many blogs making a business out of their writers everyday lives, I've felt that many have started to lack authenticity. A Well Traveled Woman is an exception. Beautifully photographed and wordsmithed, it's a new favorite when really I thought I might be over lifestyle blogs all together.
// I would love to make myself a Vintage Jewelry Chandelier - inspired by Floto+Warner.
// Pamela Love's new Illuminas Collection had me at snake and moon.
// One day, when I have a disposal income, this Swarovski encrusted ram skull will be mine.
// Did you know that Etsy is overflowing in vintage turquoise jewelry? It's my new late night internet habit.
// Lily is getting ready to restock her shop - still at the very top of my wish list.
// All the shots in this post were taken on my iPhone (I'm an Afterlight girl) and I love this post by Susannah about how she shoots with her phone.
// So far this summer I've read: The Song of Achilles; The Night Circus; and Sacre Bleu - and LOVED them all. Next is The Secret Book of Frieda Kahlo - can't wait to start - seems like the perfect beach read.
// I updated my obsessions over at CISTHENE recently - lots of summer favorites.
// A current favorite playlist.
// We love Liam. Will you help him build his clubhouse?
More soon...
Last month we spent a windy and wet weekend on the shores of a little island off the coast of Savannah, Georgia. My cousin Lindsey and Aela (together above) share a birthday (wildly enough, her son and my husband also share a birthday) and we celebrated together in the perfect beach cottage. While time on the beaches of Tybee was scarce because of the indifferent skies, we spent our days on a rather magical porch, playing board games, reading and of course... eating. An island favorite in our family has been The Crab Shack - and the girls and I were so excited to finally experience it. It was a lovely weekend away despite the weather... we ate crab until the butter was down our elbows, fed alligators and dined in the oldest home in Georgia with the echo of Savannah ghosts.
We are aching to get back to the shore again. I think I may have waited too long as I'm having an impossible time trying to find a little house to rent in either Charleston or Savannah - but I'm determined to find something. School will be out very soon and I feel the quiet pull of salt and sand. Dennis is back home after 8 weeks on the road working and we are so, so, so ready for summer, how about you?
I posted this cake over on Nectar & Light a few years ago and it remains a favorite. I made it last weekend for Adie's birthday celebration on Sunday evening - just the five of us. Steak and pommes frites and her favorite cake...
THE TIRAMISU BIRTHDAY CAKE
The Cake:
13 T butter
1 c. sugar
1/3 c. honey
2 eggs
3 yolks
1 t. strong brewed espresso
1 t. vanilla
1/2 c. milk
2 c. flour
2 t. baking powder
Preheat oven to 325F. Prepare two 9-inch baking rounds with butter, flour and parchment paper and set aside.
In a bowl whip the eggs, yolks, espresso, vanilla and milk - set this aside.
Beat the butter and sugar until it is light and fluffy. Add the honey and continue to mix.
In another bowl, sift the flour and baking powder together.
Add a bit of the egg mixture to the butter and then a bit of the flour - continue this until the batter is thoroughly mixed and ribbons when you pour it. Divide is equally between the two baking pans and bake in the center of the oven for 35 minutes - or until a knife inserted into the middle comes out clean. Let stand for 5-10 minutes before turning the layers out onto a cooling rack.
Filling number 1:
1/4 c. marsala {sweet Italian wine}
1/4 c. strong brewed espresso
Whisk together and set aside.
Filling number 2:
Part one:
7 egg yolks
1/4 c. sugar
8 oz. mascarpone
4 oz. cream cheese
1 T. strong brewed espresso
Whip the yolks and sugar together until they become thick and pale. Add the mascarpone, cream cheese and espresso. Whip until fully incorporated. Pour into another bowl and chill.
Part two:
1 pt. heavy cream
1/2 c. sugar
2 T. strong brewed espresso
2 T. marsala
Combine all ingredients and whip until stiff peaks have formed. Remove part one of filling number two from the refrigerator and gently fold - adding small amounts at a time - the mixture into this heavy cream mixture. Be gentle as you do not want to lose the air that you whipped into the cream.
Filling number 3:
6 oz. roughly chopped semi-sweet chocolate
1 t. espresso grounds
Coarsely grind in a processor or coffee grinder.
Assembly:
When the cakes are cool enough to handle, use a serrated knife to cut off the top round part of the layers - exposing the interior of the cake. Place the first layer on a cake platter or serving dish. Using a pastry brush - gently brush/dot the espresso and marsala mixture over the top of the cake.
Top with 1/3 of the cream/mascarpone mixture and spread gently - let it pour over the edges of the cake. Sprinkle 1/2 of the chopped chocolate/espresso over the mixture - then add another 1/3 of the mixture on top the chocolate. Top this with the other cake layer.
Using the remaining espresso/marsala mixture - brush this layer as well. Top with remaining cream/mascarpone and sprinkle the chocolate/espresso over the top. Let set up in the fridge for at least an hour before cutting into the cake.
Some things that have me excited lately...
- My good friend is Ryan Marshall is leading an incredible videography workshop in Vermont this summer. I'm dying to attend. I've only just recently begun to play with the video functions on my 5D and feel like it could become highly addictive. Ryan filmed our book trailer for Instant Love and is fiercely talented - to the point that his work - both moving and still - makes my heart stop. His love and clear, unfiltered devotion for his family resonates in everything he does and it inspires you to live with more purpose every day. Take a look at the workshop - maybe I'll see you there.
- One of my favorite bands is releasing a new album soon.
- I'm reading this.
- I'm Netflixing (is that a word?) this. OBSESSED.
- I'm going to make this salad this week.
- Really want to make these constellation jars with the girls soon.
- This puts a huge smile on my face.
Have a lovely week.
The greatest cliché of motherhood: You blink, and another year has passed. Adie turns nine today and it's been a wonderful weekend. We've been so blessed to meet the greatest people here in Asheville and last night was a reminder about not only how happy we all are to have settled in this little patch of the Blue Ridge Mountains, but just how lucky we are too. Adie's friends - and thankfully their parents as well - are some of my favorite people on earth. We hosted a small sleepover for her closest girlfriends and it was our first such event. So can a group of girls really laugh non-stop for hours? Yes. Yes, they can.
We called the party "Camp DreamCatcher" - we grilled hamburgers, drank milkshakes from mason jars, hand-crafted dream catchers and friendship bracelets, slept under the twinkle lights of a make-shift tent - and laughed - a lot.
And a simple, but delicious dessert. I was inspired by the banana pudding served here in Asheville at Rocky's Hot Chicken Shack. They create theirs in - what else? A mason jar. I loved the idea of the layering here - I tried a quick chocolate peanut butter mousse that failed miserably and lucky had a back up plan - ice cream.
JARRED PEANUT BUTTER & CHOCOLATE LOVE
Bake these cookies (omit the oatmeal).
Set one cookie out overnight for each jar. When you are ready to assemble, crumble a cook in the bottom of each jar. Layer a thin topping of Nutella on top of the cookies; fill remaining space with vanilla ice cream (or chocolate!) and top with mini chocolate chips. Serve right away. You can freeze them to serve later, but the Nutella freezes into a hard coating.
This morning it was all about the homemade waffles with a plethora of sweet toppings - and more laughter. We are celebrating again this evening - quietly, just the family and Adie's favorites - more of that soon. Hope you had a lovely weekend.
I've been in a MAJOR cooking rut. I know very well that the insanity of the last few months has a great deal to do with this, but I've been struggling to find inspiration as well. Much like the world of design blogs, I feel the number of cooking blogs has become overwhelming - and like so many of you - when over-stimulated by everything on the Internet - I tend to simply checkout and retreat from digital media. Then the new issue of Bon Appétit arrived. There is a fantastic story written by Jenny Rosenstrach about family meal planning. I became familiar with Jenny's book Dinner: A Love Story when it was released because one of my closest friends photographed its beautiful pages. Jenny's blog was something I immediately bookmarked then - and like so many things I bookmark, got buried. The story in BA refreshed my memory and it's exactly what I needed to kick-start my oven. With horseback riding and soccer 5 days a week - I really need to get back into a routine. Do you have a quick favorite for those crazy evenings?
I'm also finding myself re-inspired by local dishes here in Asheville. I shot another story about our little mountain town for Food & Wine last month - you can peek at it here and above are some of the outtakes from that shoot.
Finally - the winner of Crackers & Dips. Thank you so much for sharing your stories - I absolutely loved reading them. And while it was incredibly difficult to choose among my few favorites - ultimately, Sam of Elephant and Walrus stole my heart with her tale of her first magical date with her mister. Drop me an email Sam and I'll get that book right out to you - wishing you many more years of "cracker-time".
Last Spring was a whirlwind of work. I was wrapping up my new book for Chronicle (more on this next week) and was able to fit in shooting this wonderful cookbook by Portland-based Ivy Manning, Crackers & Dips: More Than 50 Handmade Snacks. I worked with an incredible team of friends including Chris Bryant (more on Chris soon as well) who recreated all of Ivy's recipes with love and meticulous attention to detail and Kristina Urquhart whose illustrations really make this book extraordinary. I prop styled and photographed this book in my home studio and we ended each day by sampling (i.e. devouring) the leftovers.
I love eating this way. Easy bites lead to a casual and unpretentious atmosphere where I find that I'm most comfortable. When my parents would visit us in England, our favorite dinner was baked dips, cheese boards overflowing with the bounty of the Suffolk country side and dotted with fruit... and of course, crackers. And a lot of Irish whiskey. The recipes in this book remind me so much of that special time at the beginning of my marriage - the simple but elegant recipes transport me.
Crackers & Dips will be available everywhere in May - in the meantime, I'm giving away one copy to my favorite "cracker & dip" story. Comment on this post and I will choose a winner next Wednesday on the 27th of February.
A quick recipe for you this evening. We've been eating these quick sandwiches quite a bit lately thanks to my Mama. She grew up in Binghamton, NY and on the often snow-clad streets of this Upstate town, you might find a little dive bar called Sharkey's. The restaurant claims to have invented this dish - skewered meat, marinated for days - nestled between a fold of white bread. It's called the Spiedie. We had them very occasionally as kids - our first at Sharkey's when visiting my grandparents who at the time still lived Upstate. And more recently when my best friend and I took a quick road trip up to Buffalo for a concert - we stopped in on my mother's insistence. I had forgotten how delicious they are. But after my Mom attended her high school reunion last year - and spending nearly every meal at Sharkey's - they've found their way into regular rotation when we are together.
I've been meaning to post about the Spiedie now for a while. We'd been using a cocktail of different dressings to replicate the flavor of the marinade - and hit the mother load when we found the Spiedie Sauce at a local grocer. But I really wanted to see if I could replicate the marinade myself. And I think we did it.
A few notes - the meat can be cooked after 24 hours in the marinade - but it really needs 48 hours if you can manage. Also - soft white bread. The bane of our existence I know - but the intensity of the marinade gets lost with wheat - make an exception and use white. You can use any meat - lamb, beef, chicken; like any good Jew, we prefer pork. Finally - and my mother thinks this is sacrilegious - we LOVE mayo on our bread.
THE SPIEDIE
3 lbs. pork tenderloin (cubed)
3/4 c. grapeseed oil
3/4 c. tarragon wine vinegar (white wine vinegar works as well)
1 T. white vinegar
juice of 1/2 a lemon
2 t. salt
2 t. pepper
1 t. garlic powder
3 t. dried chopped onion
1 T. dried mint
1 T. oregano
You'll also need:
skewers
white bread (we love the soft Italian sliced bread)
Place your cubed meat in a large bowl. Whisk together all of the remaining ingredients and pour over the meat. Using a spoon (or your clean hands) ensure that the marinade is thoroughly coating all of the meat. Cover with saran wrap and refrigerate for 24 to 48 hours.
When you’re ready to cook, work the meat onto the skewers - no more than 6 pieces per stick - until you've used all of the meat. There are several ways you can cook these; we've broiled them and grilled them - but I think the most authentic flavor comes from using a cast iron griddle. Regardless, cook until they brown just slightly - about 6-7 minutes per side.
When you are ready to enjoy, place a skewer onto a piece of bread, then gently twist and pull the skewer out leaving the meat behind on your bread - and there you go. The girls LOVE these. The first time we made them at home for the girls, Ari could not remember the name - she ate three and complained all night that she ate too many "smarties." Pretty damn cute.
A very Happy New Year. We've been on the road again. Traveling with my children always reminds me of how much I want to give them an extraordinary childhood; and each year, as they grow older and become more acutely aware of the treasures that travel bestows upon them, their desire grows as well. Whether that be an unconventional road trip across the Untied States to explore new flavors and landscapes, or a more conventional trip to the world's greatest amusement park - their passion and desire for adventure seems to know no bounds... I hope that fire remains in their little bellies always.
In late December we made our way back to the Outer Banks of North Carolina for a chilly, but restorative week on the beach. Then... we made our way South. To Walt Disney World. A trip to Disney is not something I ever thought I would write about in detail - but followers on Instagram and Twitter alike began asking questions about our trip - and I thought I could share some insight here.
I grew up spending every summer at Disneyland in California - and I adore it. Those memories are tightly linked to sunshine, what seemed like eternal youth and a giddy happiness. It was a feeling that I wanted my own children to experience. It's not about buying the plastic toys... it's about just witnessing joy. I swear they must pump pixie dust into the air there... everyone (it seems) is just so damn happy. We've been lucky enough to take the girls to both parks in California and Florida... here are some things that I've discovered that made our trips easier...
- I still remember my
first trip to Disney when I was 3. I don't think that age is an issue - if you
are going for yourself as much as your children! Adie first visited when she
was 14 months and though she does not remember the trip, we do - and the joy
she experienced when riding the Pooh Bear ride and burying herself in stuffed
Pooh Bears. Ari does not remember her first trip at 2 - or at 4, but this year
(almost 6) she will remember it always - and she's obsessed.
- This was the first year that we did not bring or rent a stroller. Our girls are (almost) 9, (almost) 7 and 5. I think we could have used one as we were on our feet all day for six days in the parks, but they only asked once and then realized they had more freedom on foot. For ages any younger - with that much walking - a stroller really is a must. The parks are extremely stroller friendly with every ride offering stroller parking and all doorways accommodating even the most cumbersome double strollers. But do take breaks. Those little feet can only go so long. At Magic Kingdom in Florida, there are sidewalks around the outskirts of the park (still within the park itself) - they can cut walking time down considerably and it’s so nice to avoid the heavy crowds of the late afternoon.
- In Florida, avoid Magic Kingdom on Mondays. It seems like a perfect day to go after the weekend rush, but people take long weekends at the park and Mondays are historically busy. We try to visit one of the other parks (Hollywood Studios, Animal Kingdom or Epcot) on Mondays. There are some great crowd-sourced apps out there that estimate and reflect park crowd levels as well as ride wait times. We used Undercover Tourist and found it to be very reliable.
- FAST PASS! The Fast Pass is a ticketing system that helps you avoid waiting in lines for rides at the parks. At the Magic Kingdom they are offered on the most popular rides - one of them being Peter Pan. It's a classic and wildly popular - as is Mr. Toad's Wild Ride in California. You wouldn't expect people to stand in line for hours for "kiddy" rides - but they do. We try and ride these first thing in the morning while the wait is minimal or get a Fast Pass for them to use later in the afternoon. The Fast Pass system does take a bit of strategic planning on your part, however. While the ideal would be to run around the park and collect Fast Passes for the day, they system will only allow you to take one pass out per person at a time. For example, if you arrive at Peter Pan at 10:00am and there is a 50 minute wait, you can get a Fast Pass ticket that will tell you to return anytime between 12:10pm and 1:10pm (for example) where you can walk right onto the ride (you may have a 5 minute wait for other Fast Pass users). However, you can't get another Fast Pass for another ride until 12:10pm. Our general rule is we don't wait for more than 20 minutes for a ride - that is sort of the breaking point for patience with the girls in terms of standing in line. If the ride wait is more than that - it's Fast Pass time.
- Hit it hard in the morning! If you arrive at the park just as it opens, it's a great time to knock out the most popular rides without having to worry about wait times. We also will ride something more than once if there is no wait and the girls love it - knowing that we'll likely have a long wait later in the afternoon. If you don't mind missing the parades, another time to take advantage of some of the more popular rides is during parade times as more than half of the park attendees are crowded on Main Street. Additionally, there are only two rides that warrant a wait at Epcot, Soarin' and Test Track. Both are worth the wait but if you arrive at the park as soon as it opens, get a Fast Pass for one and go ride the other during slow morning traffic - you're set. At Hollywood Studios, Toy Story Mania is the one you'll wait for. So popular in fact that the day we were there they shut down the Fast Pass machines just after 1pm. Luckily we snuck on just before the park closed.
- We prefer to stay on property. There are definitely two camps of thought here. By staying off property, you save money on both accommodations (and most area hotels do offer shuttle service to the parks) and on dining - especially if you have your own kitchen. But I am a slave to convenience. I love getting up, hopping right onto the Monorail and being in the park early. It also makes leaving the parks in the evening pretty painless. Long lines and waits for the Monorail and trams to take people to parking lots are not my ideal way to end an evening with exhausted children. The transportation to the on-property hotels is quick, efficient and rarely crowded (that said, we usually go off-season!) Another advantage of staying at one of the park hotels is the “Magic Hours” – guests of the hotels can access the parks (on specific days) an hour earlier than anyone else and stay an extra hour at night. One more reason – it makes breaking up the day easy. Getting to the parks early to avoid the heavy crowds allows you to come back to the hotel for swimming and naps – then return to the park in the evening for slower crowds, parades and fireworks.
- If you stay on property, consider the Disney Dining Plan. We've used it twice now and it's incredibly convenient. It is a pre-paid plan that allows each member of your party a Table Service (this is at a sit-down restaurant with a waiter), a Quick Service (fast-food style where you order at the counter) and a Snack a day. I loved the fact that it was paid for months before arrival and I didn't have to worry about setting X number of dollars aside for meals that week. What I do not love is that the meal choices for children really cater to the unfortunate average palate of an American child. For those of you who - like us - have children with a bit more refined taste - there will be disappointment as they are asked everyday whether they rather have the mac n' cheese or the hamburger. My other issue with the plan is that I found it a little confining. Den and I rarely eat dessert when we eat out - we prefer starters if we eat anything in addition to our entree. The plan does not offer the flexibility of creating your own menu - it's an entree, a dessert and a drink. Period. When I broke down the pricing, we did save a little money going with the Dining Plan, but I'm afraid the more worldly desires of our children will keep us from doing this again in the future.
- Any sort of rare crashing moment always came down to the fact the girls were hungry. Those little bodies burn a lot of calories running around the park gushing with excitement. Carry lots of snacks and bottles of water – both are really overpriced at the park. We sat down for a break and nourishment about every 90 minutes – made a huge difference.
- Another note on food... make reservations! Even in the off-season the Table Service restaurants fill up months ahead of time. While there is usually room for walk-ins, you will likely have to wait about an hour for a table. Not fun with children. I can't recommend reservations enough. Our favorites in Florida include Yak & Yeti in Animal Kingdom; Fulton's Crab House in Downtown Disney; Mama Melrose in Hollywood Studios (kids and pasta? win!) and Be Our Guest in the Magic Kingdom.
- We do give the girls spending money on these trips. And we've found a way to limit the shopping a bit. While we do buy a t-shirt or trading pin (whole other world on that subject) for each of them - if they want souvenirs or toys, they buy them. We give each of them a Disney gift card for a certain dollar amount (if they've saved birthday money from grandparents, etc. for the trip we will add that as well) and that's their spending money for the trip. It's been a great lesson for them as well about decision making and budgeting.
- Lastly, I just wanted to mention something I saw on our last day there. While our girls would take a creepy haunted house over a lunch with a princess – most kids are not so inclined. While standing in the Haunted House ride, a family came in with their (assuming) 8-year old daughter – and she was screaming bloody murder. She was utterly terrified. Her parents were trying to laugh it off – but my heart was breaking – her fear was all consuming. If there is anything your children don’t seem remotely comfortable with – do not make them do it. It’s really not worth scarring their vacation memories – Disney is not the place for those kinds of lessons. If there are rides that your children are either not tall enough to ride or they are too scared to ride, the line workers will allow one parent to ride while the other watches the kids, then the other parent can go without having to wait in line all over again.
I know many of you have made this trip with your own children – I would love to hear your tips and thoughts as well. We’re already planning a surprise trip to Disneyland California for Ari’s 6th Birthday this summer… I told you… she’s obsessed.
As always, I'm feeling a little overwhelmed this time of year. My gratitude and awe for the wonders in our life springs forth like a rush of emotion and I'm reminded how blessed we are. I'm thankful for the health, the brightness and the beauty my daughters bring to our life; I'm grateful for the love, devotion and support of my husband; I'm so thankful for the friends that have welcomed us with open arms here in our new home - their warmth and kindness still overwhelms me.
As all of you, we've had our shares of highs and lows this year. But above all, we remember how lucky we are to have each other - that clarity helps us wade through any darkness that falls about our shoulders. That love brushes the cobwebs away and allows the sunshine to break through. I hope you are so blessed - and more importantly are mindful of those in your life who love you without question or condition. We all have someone... we may just not see them in the shadows sometimes.
To my friends in America - have a beautiful Thanksgiving. If you need a little last minute inspiration in the kitchen, this post by Heidi has some great recipes and this cranberry sauce is a tradition here.
And thank you to all of you who have made the first months at CISTHENE more than we could have ever imagined. We've added a few new features including my Obsessions, our Best Sellers and a Goddess Gift Guide.
On a final note before this food-filled holiday week begins, these images are a little peek at Ashley’s new book about handmade gatherings. You can also sneak a peek at the book in this video filmed by Dark Rye. So thankful for not only the opportunity to photograph this beautiful tome to friends and food - but for Ashley's friendship and those that she has brought into our life.
Something to get you through the week...
SOUL KITCHEN
Soul Kitchen : Echo And The Bunnymen
One By One : Billy Bragg & Wilco
The Last Time : Cary Ann Hearst
Only You Can Make You Happy : Au Revior Simone
Expectations : Belle & Sebastian
Don't Look Back : Luscious Jackson
Step Into The Light : The Clientele
Honey Honey : Feist
Equlibrium : Blue Foundation
Comes Love : Joni Mitchell
Forever Young : Bob Dylan
These Are The Days : 10,000 Maniacs
There's An End : Holly Golightly
Listen here.
